22 January 2011

bread in five minutes: day 1

My dad recently tried the Bread in 5 Minutes method. He raved about it, and encouraged me to try it. A surprise mid-afternoon nap from Little Mister yesterday finally gave me the motivation to research the method and mix up some dough.

I followed the "White Boule Artisan Free-Form Loaf" recipe linked at the bottom of the Bread in 5 minutes page. (I did this for Sweetpea. We're almost always a whole grain/whole wheat household, and she begs for white bread.) 

It really was easy: 
  • Mix up the dough (no finicky yeast blooming)
  • Let it sit for two hours
  • Put it in the fridge
  • When chilled, tear off a piece of dough and shape it into a ball (this leaves you with enough dough for approximately 3 more small loaves)
  • Let it rest for 40 minutes
  • Bake for 30 minutes
Hands-on time probably was 5 minutes for the loaf. While it wasn't as easy as throwing ingredients in the bread machine, the pretty crust was worth the effort. (You just can't get a pretty crust from a bread machine.) And it was much easier than the traditional bread-making method.

A quarter of the dough (a grapefruit-sized chunk) made a loaf about the size of a football. (A flat football, Hubs says.)

Stay tuned this next week or two to see how I use up the rest of the dough.

Bottom line: I still love my bread machine. I'll still get lots of use out of my bread machine. But when I need a fancy, presentable loaf of crusty homemade bread, you can bet this is how I'll do it.*

* I realized while writing this that I could potentially get the same type of loaf using the bread machine. I'm just thinking out loud here, but I bet I could make the dough in the bread machine, take it out, form it into a loaf, maybe let it rest, slash it and bake it with steam (as in the method above), and get the same crust. I guess it wouldn't be that much easier. If I try it, I'll report back here.

5 comments:

Monika said...

That bread looks wonderful. I need this recipe. I like five minutes. he he

Andi @ Jane of all crafts said...

Hey there! Love this. I have already made the dough and it's in the fridge but I don't have a pizza peel or stone...what can I use? Do you think a baking sheet would work? Thanks so much!!

Marisa said...

Hi Andi,

Yes, definitely you can use a baking sheet. That's what I did, because I don't have a stone either! I put the dough to rise on a cornmeal covered cutting board (you can also use parchment) and then baked on a sturdy baking sheet. Have fun with it!

Grandpa Bill said...

Just a little hint. When you mix up the initial dough and let it set for two hours, grab your first loaf/batch before you refrigerate the rest. Nothing magic happens in the fridge, although in the second week a lovely beer-like aroma arrives. The dough is usable immediately after the first rise and flop; can't remember the video, but Zoey said so!

Marisa said...

Good tip, Dad. I figured as much, but the other guy (Whatshisname) in the video said it was less sticky when cold. Thanks for the tip!

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